I am happy to introduce gluten free vanilla cupcakes with chocolate frosting and continue on my coconut flour recipe roll. I have been making (and testing) this dessert for close to two years and it is one of my personal favorites. I think it might be a hit with you too based on reports from taste testing friends.
Passover really threw me for a loop. It wasn’t the guests we had visit for the holiday. It was the 100 matzo balls for my son’s third grade seder. That, plus charoset and maror for everyone at the event. My house was overtaken by a cooking frenzy last week; I focused on that and nothing else (except my children).
Now everything has calmed down and I am happily back to this blog! I have been thrilled by the amount of chat in the comments over here. I have also received so many lovely emails from people thanking me for these recipes and all I can say is –you’re welcome! It is wonderful to love what you do and ALSO be appreciated for it. That is the proverbial icing on the cupcake.
Vanilla Cupcakes with Chocolate Frosting
Ingredients
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 6 large eggs
- ½ cup grapeseed oil or palm shortening
- ½ cup agave nectar or honey
- 1 tablespoon vanilla extract
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a small bowl, blend together eggs, grapeseed oil, agave and vanilla
- Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
- Pour batter into well oiled muffin pan
- Bake at 350°F for 20 minutes
- Cool completely
- Top with chocolate frosting
Equipment
My friend Patricia claims she and her son have fought each other over these cupcakes. I hope you like them as much as she does.
elana says
kmp -Thanks for your comment and for pointing out that I forgot to post the yield. This recipe makes 12 cupcakes, I have amended the post to state that this is so.
kmp says
How many cupcakes will this recipe yield?
elana says
Darla,
I’m not sure, I’ve never tried to convert this recipe over to a cake format.
If you decide to experiment, feel free to let us know your results here or in the forums.
Thanks,
Elana
Darla says
Brand new at this – Will the cup cake recipe also work as a cake for my sons birthday?
Jacqueline says
I baked a single 9″ round cake with the recipe last night to perfect results. It did require an extra 9 minutes in the oven. Also, I lined the pan with parchment paper that I oiled on both sides. I inverted it on a plate and then left to cool on a wire rack before frosting with the vegan chocolate frosting. Did I mention I did this last night? We have about 1/3 of a cake left! Perfect results!
elana says
Christianne- I too love the combo of chocolate and orange. Thanks for sharing your idea and the trials and tribulations you have with your oven. xo Elana
Christianne says
Dear cupcake lovers…
I love the combo of orange and dark chocolate so I tried to give an orange twist to this great recipe.
Instead of the vanilla, I put in 1,25 tbs of very finely grated orange peel (organic oranges of course). The result was very fresh and yummy! The only thing I have to add is that my oven lives a life of its own these days (and readily on its way to quit completely Im afraid). The temperature (quite the elementary part yes!) is completely off, so I baked these completely on intuition. But I imagine thay will taste as good when you follow Elana’s recipe. Cheers! Christianne
elana says
Tamara- Thanks for reporting back to let me know how they turned out for you :-)
Tamara says
These are SO incredibly good, the entire batch didn’t last 5 minutes. I was impatient to try out my coconut flour, so I used the Canola oil I had on hand. They still turned out amazing. I bought grapeseed oil last night, and now I’m off to try the blueberry muffins.
Thanks for such an easy, but delicious recipe. It’s great to finally have a moist vanilla cupcake!
elana says
Hi Ashley,
Please see my FAQ’s For the answer to this and other commonly asked questions.
Thanks!
Elana
Ashley says
I was so happy to find this recipe because I have a friend who is allergic to gluten, but then I saw that there are eggs in it, and she’s also allergic to that. Is there any way you can take the eggs out and substitute something else?